Prepare the ganache first by placing the chocolate chips and heavy cream in a small bowl. Microwave until melted, stirring every 30 seconds. Once melted, add in the vanilla and stir, then cover and place in the fridge. This needs to be refrigerated for at least 30 minutes so that it solidifies a bit to be able to place into the middle of the batter later.

To prepare the lava cake, add the melted butter, powdered sugar, dry milk, and vanilla to a small bowl and whisk together. Set aside.

In a large bowl, add the egg, egg yolk, brown sugar, and pumpkin puree and whisk together. Pour in the melted butter mixture and whisk together. Then add the flour, pumpkin pie spice, and salt and whisk until combined.

Coat your two ramekins very well with some butter and flour. Pour the lava cake mixture evenly into both ramekins. Then remove the ganache from the fridge and divide it evenly between the two ramekins, spooning it into the middle of each ramekin filled with the lava cake mixture. Then cover any exposed ganache with lava cake mixture, using a spoon. Cover and refrigerate for 15 minutes.

Preheat the oven to 400°F. Bake the two lava cakes for about 18 minutes. The edges should be firm and the middle should be slightly squishy. Cool for a few minutes then run a butter knife around the edges to loosen it from the ramekin. Flip upside down onto a plate and serve with vanilla ice cream! Or enjoy it straight from the ramekin!

INSTANT POT DIRECTIONS
1. Place Trivet into Instant Pot, and add 1 cup of water.
2. Place ramekins onto Trivet. Close lid and set on High Manual Pressure (High Pressure/Pressure Cook Button) for 9 minutes. Once done, quick release pressure.
3. Flip out over on a plate and add ice cream. Enjoy! OR you an eat it right out of the ramekin. YUM!